lunch

Thai Basil Turkey Stir-Fry with Zucchini Noodles and Toasted Cashews

Name: Thai Basil Turkey Stir-Fry with Zucchini Noodles and Toasted Cashews
Ingredients: 376.7 g Ground Turkey; 418.7 g Zucchini Noodles; 209.3 g 3 Pepper & Onion Blend (Green Bell Peppers, Red Bell Peppers, Yellow Bell Peppers); 21.1 g Toasted Cashews; 104.6 g Japanese No1 Rice Cooked Rice; 84.1 ml Soy Sauce (low sodium); 5.3 ml Fish Sauce; 21.0 g Fresh Thai Basil Leaves; 21.0 g Garlic, minced; 5.3 g Ginger, minced; 5.3 ml Sesame Oil; 5.3 ml Olive oil composed of refined olive oils & virgin olive oils; 2.1 g Red Pepper Flakes

Nutrition

599

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(13)

Ground Turkey376.7 g

Zucchini Noodles418.7 g

3 Pepper & Onion Blend (Green Bell Peppers, Red Bell Peppers, Yellow Bell Peppers)209.3 g

Toasted Cashews21.1 g

Japanese No1 Rice Cooked Rice104.6 g

Soy Sauce (low sodium)84.1 ml

Fish Sauce5.3 ml

Fresh Thai Basil Leaves21.0 g

Garlic, minced21.0 g

Ginger, minced5.3 g

Sesame Oil5.3 ml

Olive oil composed of refined olive oils & virgin olive oils5.3 ml

Red Pepper Flakes2.1 g

Instructions

Prepare your aromatics: Finely mince 10g garlic and 5g fresh ginger. Roughly chop 10g fresh Thai basil leaves.

Make the stir-fry sauce: In a small bowl, whisk together 15ml low-sodium soy sauce, 5ml fish sauce, and 1g red pepper flakes. Set aside.

Stir-fry the aromatics: Heat 5ml of the olive oil in a large skillet or wok over medium-high heat until shimmering. Add the minced garlic and ginger and stir-fry until fragrant, about 30 seconds, being careful not to burn them.

Cook the turkey: Add 180g ground turkey to the skillet. Break it up with a spoon and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.

Add vegetables and noodles: Add 100g of the 3 pepper & onion blend and 200g zucchini noodles to the skillet. Stir-fry for 2-3 minutes until the vegetables are tender-crisp and the zucchini noodles have softened slightly.

Combine and finish: Pour the prepared sauce over the turkey and vegetables. Add the chopped Thai basil and stir well to combine everything. Cook for another minute until the sauce has thickened slightly and coats the ingredients.

Plate your meal: Spoon 50g of cooked Japanese rice onto one side of your serving plate. Top the other side with the Thai basil turkey stir-fry. Sprinkle 20g toasted cashews over the stir-fry for crunch. Drizzle with 5ml sesame oil for added aroma and richness. Serve immediately.